Blackberry Cake (EASY Upside-Down Skillet Cake)

Blackberry Cake is studded with almonds and bursting with fresh blackberries in a simple, homemade batter. This delicious twist on the popular pineapple dessert is easy to make, impressive to serve, and tastes like summer!

Blackberry Cake slice on plate with blackberry upside-down cake in background.


 

If you're looking for a simple summer dessert to wow your family or guests while showcasing fresh seasonal produce, look no further than this easy and delicious Blackberry Cake!

This Blackberry Cake recipe actually borrows its inspiration from the good ol' summer classic that we all know and love: pineapple upside-down cake! I've previously shared a spin on the pineapple original with my Strawberry Upside-Down Cake, but today's blackberry version is just as effortless to make...and equally scrumptious!

Ingredients

Straightforward ingredients yield delectable results in this Blackberry Cake!

Labeled ingredients to make Blackberry Cake recipe.
  • Butter. Cubed and at room temperature.
  • Granulated sugar.
  • Eggs. At room temperature.
  • Almond extract. Just a little bit goes a long way! If you don't care for almond extract, you could substitute vanilla extract instead, but I recommend doubling the amount to 1 teaspoon.
  • Cake flour. Fluffed and leveled, to give your Blackberry Cake a light and tender texture! But don't worry if you don't have any cake flour on hand. Scroll down a bit to learn how to easily make cake flour yourself!
  • Baking powder + salt. For cake rise and depth of flavor.
  • Buttermilk. Again, if you don't have any buttermilk on hand, you can easily make your own! Scroll down for instructions.
  • Sliced almonds. Feel free to toast them for extra crunch if you like. Simply spread sliced almonds on a baking sheet and bake at 350°F for 4 to 7 minutes or until fragrant and just turning golden. Watch them carefully as nuts can go from perfect to burned in a matter of seconds!
  • More butter. This time, it needs to be melted (for the bottom of your skillet).
  • Brown sugar. I prefer using light brown sugar, but dark brown sugar would also work.
  • Fresh blackberries. The star of the show!
Close-up of Blackberry Cake with three fresh blackberries.

How to Make Blackberry Cake

(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)

This skillet Blackberry Cake recipe follows the same easy steps as a traditional upside-down cake.

  1. Preheat the oven and coat the sides of a 10-inch skillet with nonstick baking spray with flour.
  2. Use an electric mixer to beat the cubed butter until creamy.
Glass bowl with cubed butter.
Butter creamed in glass bowl.
  1. Add sugar and beat until fluffy.
  2. Add eggs and almond extract. Beat until well-combined.
Adding eggs to creamed butter and sugar for Blackberry Cake recipe.
Blending eggs into butter mixture.
  1. Gradually blend in ½ cup of the cake flour, the baking powder, and the salt. Then stir in half of the buttermilk.
Incorporating flour into Blackberry Cake recipe.
Adding buttermilk to batter.
  1. Mix in another ½ cup of the flour and the remaining buttermilk.
Adding more flour to batter.
Adding more buttermilk to Blackberry Cake recipe.
  1. Blend in the remaining flour until just combined.
Final addition of flour to batter.
Mixing batter for Blackberry Cake recipe with hand blender.
  1. Stir in the almonds by hand.
Sliced almonds added to batter for Blackberry Cake recipe.
Blackberry Cake batter in bowl.
  1. Pour melted butter into you prepared skillet and sprinkle the brown sugar over the top. Mix until fully-combined and coating the bottom of the skillet.
Melted butter and brown sugar in skillet.
Melted butter combined with brown sugar in skillet.
  1. Arrange the blackberries in the bottom of the skillet. Line 'em up and make 'em pretty!
Blackberries arranged over butter and brown sugar in skillet.
  1. Scrape the batter over the blackberries and smooth the top.
Pouring batter over blackberries for blackberry upside-down cake.
Blackberry Cake in skillet ready for the oven.
  1. Bake for about 40 minutes, or until the cake is golden brown and tests done with a toothpick.
Blackberry Cake recipe in skillet, fresh out of the oven.
  1. When your Blackberry Cake comes out of the oven, run a knife or thin spatula around the edges of the skillet to loosen the cake. Cool in the skillet for 10 to 15 minutes after that.
  2. Run the knife around the edges again, lay a plate or platter on top of the cake, and quickly invert the cake onto the plate.
Placing plate over skillet to overturn cake.
Flipping skillet over platter.
  1. Let the cake sit for a minute before carefully lifting off the skillet, replacing any berries that may have stuck to the pan.
Lifting skillet to reveal Blackberry Cake.
Blackberry Cake recipe overturned onto platter.
  1. Allow the cake to cool completely before slicing and serving. Enjoy!
Bite of Blackberry Cake on fork.

As mentioned in the ingredient list above, if you don't have cake flour or buttermilk on hand for this Blackberry Cake recipe, it's easy to make homemade substitutes.

How to Make Homemade Cake Flour

To make 1 ½ cups cake flour (as called for in this recipe):

  1. First measure 1 ½ cups all-purpose flour into a bowl.
  2. Use a tablespoon to remove 3 level tablespoons of flour from the bowl (just transfer it back into your flour canister).
  3. Now add 3 tablespoons cornstarch to your bowl of flour (to replace the flour you just removed). Whisk together until well-combined and...

...voilà! You just made your own cake flour!

Blackberry Cake on white plate and platter.

How to Make Homemade Buttermilk

To make the amount of buttermilk needed for this Blackberry Cake:

  1. Measure ⅔ cup milk into a glass measuring cup.
  2. Add 2 teaspoons of lemon juice OR white vinegar to the measuring cup.
  3. Stir well to combine and allow to sit for 10 minutes at room temperature until thickened.

Now you're ready to proceed with the recipe!

Blackberry Cake on plate with fresh berries.

Blackberry Cake is glorious in its simplicity. But it's also delightful when topped with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

It would be a lovely treat for your family or a special dessert to bring to a summer gathering or BBQ.

So please...put it on your to-make list this summer when fresh blackberries are at their plumpest, sweetest, and juiciest. You won't be sorry!

Blackberry Cake overturned onto platter.

More Berry-licious Recipes

Blackberry Cake served on plate with platter in background.

Blackberry Cake (EASY Upside-Down Skillet Cake)

Blackberry Cake is studded with almonds and bursting with fresh blackberries in a simple, homemade batter. It’s easy to make, impressive to serve, and tastes like summer!
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 286kcal
Print Pin Rate

Ingredients

  • ¼ cup butter, at room temperature
  • 1 cup + 2 tablespoons sugar
  • 3 eggs, at room temperature
  • ½ teaspoon almond extract
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup + 2 tablespoons buttermilk
  • cup sliced almonds
  • ¼ cup butter, melted
  • cup light brown sugar
  • 1 pint fresh blackberries

Instructions

  • Preheat your oven to 350°F and spray the sides of a 10-inch skillet with nonstick spray with flour (or grease and flour).
  • Beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs and almond extract and beat to combine.
  • Gradually blend in ½ cup of the cake flour, the baking powder, and the salt. Then stir in half of the buttermilk. Mix in another ½ cup of the flour and the remaining buttermilk. Then blend in the remaining flour until just combined. Stir in the almonds by hand.
  • Pour the melted butter into the skillet and stir in the brown sugar to coat the bottom of the pan. Arrange the blackberries over the butter/brown sugar mixture and pour the batter over the blackberries, smoothing the top. Bake for 40 to 45 minutes or until the cake is golden brown and tests done with a toothpick.
  • When the Blackberry Cake comes out off the oven, run a knife or thin spatula around the edges of the skillet to loosen the cake. Allow to cool in the skillet for 10 to 15 minutes. Run the knife around the edges again, lay a plate on top of the cake, and quickly invert. Allow to sit for a minute before carefully lifting off the skillet, replacing any berries that may have stuck to the pan. Allow the cake to cool completely before slicing and serving.

Video

Notes

  • If you don't care for almond extract, you may substitute vanilla extract instead (but I recommend doubling the amount of vanilla extract to 1 teaspoon).
  • If you don't have cake flour on hand, you can make your own. To make 1 ½ cups of homemade cake flour:
    • Measure 1 ½ cups all-purpose flour into a bowl.
    • Use a tablespoon to remove 3 level tablespoons of the flour from the bowl (transfer it back into your flour canister).
    • Add 3 tablespoons cornstarch to your bowl of flour (to replace the flour you just removed).
    • Whisk together until well-combined and proceed with the recipe.
  • If you don't have buttermilk on hand, you can make your own. To make ½ cup + 2 tablespoons buttermilk:
    • Measure ⅔ cup milk into the bottom of a glass measuring cup.
    • Add 2 teaspoons of lemon juice OR white vinegar to the measuring cup.
    • Stir well to combine and allow to sit for 10 minutes at room temperature until thickened.
  • If you like, you can toast your almonds before stirring them into the cake batter. Spread sliced almonds on a baking sheet and bake at 350°F for 4 to 7 minutes or until fragrant and just turning golden, watching carefully.
  • This recipe turns out best when made in a skillet. But it can be made in a 10-inch round pan instead if you don't have a skillet.

Nutrition

Calories: 286kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 138mg | Potassium: 197mg | Fiber: 3g | Sugar: 25g | Vitamin A: 397IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Guest post by Karyn Ganrud of PintSizedBaker.com, originally published on August 20, 2015, and updated on February 21, 2021, and May 13, 2024.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. 5 stars
    Wow, this blackberry cake was absolutely delicious! Thanks for sharing! I'm a bit of a foodie and I was thrilled by how this turned out.

  2. 5 stars
    Just delicious!! I used blackberries and raspberries and vanilla extract (I didn't have any almond extract) because that's what I had in the house and it was amazing. So easy too!

  3. Hi. I have some blackberries begging to be used in this cake. Can I omit the actual almonds completely or sub in another nut variety? Thank you!

  4. Just curious I was going to make a peach & rhubarb UPSIDE DOWN cake.. have you used other kinds of fruit with the cake recipe...like w/ vanilla extract & different fruits but same everything else?
    I think I am going to give it a go with my fresh peaches and rhubarb I need to use up Tonite.. I will let you know results..thank you for sharing your recipe!